Crab Cake Stuffed Portobellos
6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tblsp olive oil, divided
1 8 oz. pkg cream cheese, softned
1 egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 tsp grated Parmesan cheese, divided
1 tsp seafood seasoning (Tony’s, Zatarain’s)
12 oz. lump crabmeat
1/4 tsp paprika
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remove any stems from portabellos & set aside
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in a small skillet, saute onion in 1 tblsp of olive oil until tender. In a small mixing bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup parmesan cheese and seafood seasoning. Gently stir in crab.
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Spoon 1/2 cup of crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining parmesan cheese. Place in a greased 15 in x 10 in x 1 in baking pan. Bake uncovered at 400° for 15 to 20 minutes or until mushrooms are tender.
Yield 6 servings.